The Vietnamese Banh Mi
Ingredients: plain flour, yeast, castor sugar, salt, chicken livers · 60 min cook time · 650kcal · $15.00
Ingredients
1cup plain flour, 1tsp yeast, 1tsp castor sugar, 1pinch salt, 150g chicken livers, 200g iberico pork, 50g daikon radish, 50g carrot, 2tbsp rice wine vinegar, 0.5piece cucumber, 1handful coriander, 1tbsp chili oil, 30g peanuts, 1piece egg, 1tbsp soy sauce, 1tsp fish sauce
Instructions
1. Knead flour, yeast, sugar, salt, and water for 10 minutes, then shape into baguettes and bake at 230°C.
2. Fry chicken livers with thyme and garlic, then blitz into a paté and chill in the freezer.
3. Julienne daikon and carrot, salt for 10 minutes, drain, and pour hot pickling liquid over them.
4. Marinate iberico pork in onion granules, soy sauce, fish sauce, sugar, and ground oil, then cook.
5. Assemble the banh mi with homemade mayo, chili oil, paté, cucumber, iberic pork, pickles, coriander, and roasted peanuts.
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